Sweet corn, Tomato and Bacon Stuffing Cakes
Ingredients:
- 1 tbsp sunflower oil, plus extra for brushing
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 stalk of celery, chopped
- 8 slices unsmoked back bacon, cut into small pieces
- 225g fresh breadcrumbs, made from Kingsmill Soft White
- 150g sweetcorn
- 3 tomatoes, seeds removed and finely chopped
- small handful flat leaf parsley, chopped
- 1/2 teaspoon dried oregano or thyme
- 2 large eggs, beaten
You will need 8 muffin/cake papers and a muffin tin.
Pre-heat the oven to 200ºC/180ºC fan oven/gas mark 6.
Heat the oil in a pan, and fry the onion, garlic and celery
until they begin to soften. Add the bacon and fry until it is
cooked and the onion is starting to become golden. Remove from the
heat and leave to cool.
Once cool, add the breadcrumbs, sweet corn, tomatoes, parsley,
oregano (or thyme) and beaten egg, then mix well.
Spoon into 8 muffin/cake papers sitting in a muffin tin. Brush a
little oil on top of each one and then bake for 25 minutes until
just golden. Remove from the oven and serve straight away.